| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco. Employees shall eat, drink or smoke only in designated areas and away from food prep area. Observed half eaten piece of chicken on prep front prep table. CDI chicken wing discarded. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation. Food shall be stored in the order of final cook temperatures in the cooler. Observed fries stored below raw fish in walk in cooler, and raw turkey burgers stored over raw burger meat. CDI PIC moved relocated food. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness. Keep chlorine sanitizer at range of 50ppm-200ppm or quat sanitizer at a specified range from manufacturer. Observed quat sanitizer in 3 compartment sink below 50ppm. Quat testing strips was not really picking up chemical. CDI PIC refilled sink with adequate amount of sanitizer. Repeat |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. PHF or RTE foods at 41F or below can be held for 7 days then discarded on last day. Observed cooked squash, cooked cabbage, rice, cooked turkey, milk, and American cheese and other food items with out dates on them. CDI PIC placed dates on all unlabeled food items. Repeat. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers. Working containers used for storing hazardous chemicals, such as cleaner or sanitizer should be clearly labeled with the common name of the material. Observed blue colored bottle of chemical labeled water, and another bottle of chemical not labeled. CDI by instruction and PIC relabeled bottles. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises. Food shall be protected from contamination by proper storing. Observed bags of flour in dry storage on the floor. CDI PIC relocated bags to proper location. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation. Wet wiping cloths shall be kept in sanitizer solution between uses or put away for laundering purposes. Observed wet wiping cloths on back and front prep tables, and PIC had one hanging out of his pocket as well. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing. Single use articles shall be stored by means of protection from contamination. Observed paper towels in bathroom stored on toilet, and paper towels in kitchen stored on prep table and food debris build up on one towel. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification. Equipment must be ANSI certified or stated for commercial use. Observed heating wells that was for domestic use only, and turkey fryer stored in the establishment. Remove items form food establishment. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces. Non food contact surfaces shall be clean at a frequency to preclude an accumulation of residue. Observed microwave above prep table soiled with food debris, and walk in cooler floors soiled, and bottom of reach-in cooler and behind equipment in need of cleaning as well. |